Monday, April 6, 2015

Crab Stuffed Portobello Mushrooms

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Spring dinners are usually not fussy, not filling, and a complement to a nice glass of wine on a humid day.  I try to eat mushrooms once a week, fresh ones, as they are a great source of Vitamin D, an ongoing issue for me.  I wasn't sure if portobellos fell into this catagory, but I picked up a 3-pack with the intentions of stuffing them.  I did this a few winters back, following a Cooking Light recipe that was heavy on the light cream cheese.  I'm just not a fan of cream cheese, and decided I could do a much better job of lightening up this favorite.  I chose canned crab, because if you're going to bastardize it with stuff, who cares if its fresh?  Plus, the canned is flaked to the ideal texture.  I used 2 cans, as crab is where I want the flavor.  Then I just sort of used up some produce drawer leftovers, and seasoned it all with my favorite Cavendar's Seasoning.  The result was delicious!  Perfect with a tossed salad and a glass of pinot grigio.  Please don't judge my cookie sheet!  Yikes!  I have a stack, and some are for baking stuff that is savory, drips and will stain.  My "cookie" sheets are never used for anything but cookies!

2 cans Chicken of the Sea Crab
6 green onions, chopped
2 small bell peppers, chopped ( I use the mini)
1/4 cup mixed cheddar/jack cheese
2 ounces crumbled feta
1/4 cup Panko
1 T cold butter cut into 4 cubes
4 portobellos  (mine came packed 3, so I put the extra filling in ramekin)

Gently clean your portobellos, and get the dark ribs out from the caps.  Mix all other ingresisetns except Panko and butter.  Fill the caps mounding gently, and any extra filling can go into a ramekin.  Dust with Panko and top with a pat of butter.  Bake at 375ยบ until browned on top, about 10-12 minutes.  So, what are you waiting for?  Get in there and cook!!!